Potato and Leek Soup 3 cooked potatoes, diced 3 leeks 1 cup mushrooms, sliced 2 tbs margarine 1/2 cup vegetable broth salt and pepper to taste
In a large skillet, saute the leeks and mushrooms in the margarine until soft, about 6-8 minutes. Add the vegetable broth and the potatoes and cook for a few more minutes. Transfer the mixture to a blender or food processor and blend until smooth. Add salt and pepper to taste.